Been processing two deer this weekend and will do the grind tomorrow for chili and hamburger. I know many of you add brisket to the deer grind, but my question is, "do you mean brisket WITH the fat that is on the brisket, or do you trim off the fat as if you are smoking the brisket?" I have mixed bacon ends before, but apparently used too much, and the bacon overpowered the deer meat.
Also, I never include any membrane or silverskin in my grind. It is meticulously clean when I grind it, and I waste a lot of scraps. Consequently, I don't get much hamburger out of a deer. It has been a long time since I let a processor do my deer, so I don't remember if the silverskin is detectable after it has been ground up with the meat.
I am thinking of just mixing 80/20 hamburger grind with my venison to add bulk and some fat. What say you experts?
Also, I never include any membrane or silverskin in my grind. It is meticulously clean when I grind it, and I waste a lot of scraps. Consequently, I don't get much hamburger out of a deer. It has been a long time since I let a processor do my deer, so I don't remember if the silverskin is detectable after it has been ground up with the meat.
I am thinking of just mixing 80/20 hamburger grind with my venison to add bulk and some fat. What say you experts?
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